Sunday Jazz Brunch

Whether dining in a comfortable booth or al fresco on the garden patio, Sunday Brunch in the legendary Polo Lounge provides the ideal setting to gather with friends and family or enjoy a table for two. The popular menu features a selection of inspired Brunch favorites, including smoked salmon, almond French toast, and eggs benedict. Enhance the spirited atmosphere by sampling a specialty champagne cocktail or a signature Bloody Mary will listening to live jazz entertainment. The perfect way to spend any Sunday.

For reservations, you may book online at Open Table or call the Polo Lounge directly at +1 310 887 2777

$75 per person, $35 children 10 and under
Tax and Gratuity Not Included
18% Service Charge will be added to parties of 6 or more

Please Select a Beverage:

COCKTAILS:

MOSCOW MULE
Absolut Elyx Vodka, Mint, House Ginger Beer, Copper Mug
BLUEBERRY LAVENDER FIZZ
Stoli Blueberry Vodka, Mint, Blueberries, Lavender, Lime, Soda
BELLINI
Sparkling Wine with Homemade Peach Purée
KIR ROYALE
Champagne with Cassis and a Lemon Twist
MIMOSA
Sparkling Wine with Freshly Squeezed Orange Juice
BLOODY MARY
Vodka with our Special Homemade Mix
RAMOS FIZZ
Gin, Egg White, Cream, Lime Juice, Lemon Juice, Orange Flower Water, Club Soda

WINES:

Sparkling Wine – Bouvet Ladubay, “Cuvée Beverly Hills” NV
Sauvignon Blanc – Cakebread Cellars, Napa Valley, 2013
Chardonnay –The Beverly Hills Hotel, Santa Barbara, 2012
Pinot Noir – The Beverly Hills Hotel, Santa Barbara, 2012

APPETIZERS (select one)

TORTILLA SOUP
Grilled Chicken, Avocado, Queso Fresco, Green Onion

FRUIT PLATE
Tahitian Vanilla Yogurt, Signature Polo Lounge Granola, Market Fruit and Berries

VITELLO TONNATO
Veal Tenderloin, Caperberries, Tuna Aioli

CAESAR SALAD
Romaine Heart, Garlic Crouton, White Anchovy, Shaved Parmesan

OPEN-FACED SMOKED SALMON
Cream Cheese, Caper, Shaved Red Onion, Persian Cucumber, Tomato

SNOW CRAB LOUIE
Baby Iceberg, Grilled Asparagus, Marinated Cherry Tomato, Hard Boiled Egg, Picholine Olive, Louie Dressing

ENTRÉES (select one)

ALMOND CRUSTED FRENCH TOAST
Whipped Cream Cheese, Blueberry Sauce, Vanilla Butter

VOL AU VENT BENEDICT
Lobster, Baby Kale, Mix Mushrooms, Poached Egg, Lemon Hollandaise Sauce

CORNED BEEF HASH
Poached Eggs, Pee Wee Potatoes, Whole Grain Mustard Hollandaise

EGG WHITE FRITTATA
Asparagus, Cherry Tomatoes, Zucchini, Herbs, Goat Cheese

SMOKED SALMON SOFT SCRAMBLE
Wild Smoked Salmon, Potato Rösti, Crème Fraîche, Caviar, Asparagus

McCARTHY SALAD
Grilled Chicken, Baby Romaine Lettuce, Tomato, Bacon Eggs Avocado, Red Beets, Aged Cheddar, Balsamic Vinaigrette

DIVER SCALLOPS
Beluga Lentil, Beet, Carrot, Oyster Mushroom, Sherry-Mustard Vinaigrette

TUNA BLT
Seared Rare Tuna, Applewood Smoked Bacon, Wasabi Aioli Jicama, Mizuna Salad

GRILLED CHICKEN PAILLARD
Whipped Potatoes, Haricot Verts, Lemon

THE “BRUNCH” BURGER
Ground Sirloin, White Cheddar Cheese, Thick-Cut Bacon, Avocado, Fried Egg, Chipotle Aioli, French Fries

STEAK FRITES
6oz. Hanger Steak, Truffle Butter, Garden Salad, Dijon Mustard Vinaigrette, Parmesan Fries

DESSERT (select one)

MOLTEN CHOCOLATE CAKE
Nutella, Chocolate, Banana Ice Cream

ROASTED APPLE TART
Frangipane, Caramel, Green Apple Sorbet

HOUSE-MADE ICE CREAMS AND SORBETS

Executive Chef: Kaleo Adams
Chef de Cuisine: Jeromy Sung